Spiced chicken, spinach & sweet potato stew

Spiced chicken, spinach & sweet potato stew

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(23 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 4

A healthy one-pot with warming spices that's low fat, low calorie, 3 of your 5-a-day and also full of fibre!

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal445
  • fat12g
  • saturates3g
  • carbs47g
  • sugars27g
  • fibre10g
  • protein33g
  • salt0.6g
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Ingredients

  • 3 sweet potatoes, cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 190g bag spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 8 chicken thighs, skinless and boneless
  • 500ml chicken stock

For the spice paste

  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red chilli, chopped
  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 400g can tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 preserved lemons, deseeded and chopped
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

To serve

  • pumpkin seeds, toasted
  • 2-3 preserved lemons, deseeded and chopped
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 naan bread, warmed

Method

  1. Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.

  2. Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.

  3. Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.

  4. Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.

  5. Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.

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Comments, questions and tips

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lwardell
14th Mar, 2017
This is a really easy light mid week dish. I added cauliflower, garlic and extra chilli powder to make it more interesting.
caseysantiago
8th Feb, 2017
5.05
I made this at the weekend for my family and it went down a treat! I have to say the paste was rather runny so I browned the chicken in a separate pan and added to the paste (to which I also added garlic). I cooked up to the frozen stage in the morning and then transferred to a casserole pot to re-heat later. As we were meeting friends for a drink in a local pub, I popped the dish in the oven 160 for 1.5 hours. Got home, warmed the naan bread and mopped up all those lovely juices. Clean dishes all round.
kremitchell
6th Feb, 2017
0.05
Very disappointing. Really lacked depth of flavour, too much onion and preserved lemon coming through.
neilbowes
30th Jan, 2017
0.05
I am an experienced cook and enjoy cooking for my family, but this turned out to be an overwhelming disaster!! firstly the paste was far too runny to fry as was suggested! But the preserved lemons were far too overpowering and I only used half of what was suggested.. cant understand what went wrong .Especially when all the comments were so positive..even my teenage sons couldn't finish and that's saying somethin!! it was so bad that even my teenage sons couldn't eat more than a few mouthfuls and thats saying something! !, will I try again. ?....undecided..
catie74
2nd Jul, 2017
I drained the tinned tomatoes as it occurred it would be too runny to me. I think that is where the recipe goes wrong but if you drain them then it is good
anum sajjad
23rd Jan, 2017
Fabulous Recipe bbcgoodfood
AuntieElle
18th Jan, 2017
5.05
I don't think I've ever rated a recipe before, but this has become one of my very favourite meals. It's so very flavourful and tastes not only delicious but you can practically feel how much good it's doing you! Warming and comforting but healthy too. Checks so many boxes! Quite easy but very impressive. I use extra chicken and haven't yet bothered to put the extra lemons on the top for serving, because as much I love the lemon flavour I think that might be a bit much.
catie74
19th Dec, 2016
6yr old 9yr old 12yr old love it as does OH ad myself. Comfort food and healthy too. Win win
ellasedman
6th Jul, 2016
3.8
Tasty recipe although the prep can take a while. Relatively easy to achieve with great results. A good hearty yet healthy meal that I would recommend.
channing.j86
1st Jun, 2016
5.05
I added garlic and a little cayenne pepper to the sauce when I put it in the food processor. I also used chicken thigh/legs which needed to be browned for a bit longer and then I left them in the sauce with stock and water to reduce for about an hour. I think this enhanced the flavour a lot more. I didn't add the preserved lemons at the end as I don't like their flavour much. Served with naan from the curry house next door and some rice. Simple but tasty!

Pages

ballyvoe
28th Sep, 2016
Love this recipe but one question: is it ok to prepare the paste the night before?
struth42
18th Apr, 2016
Can this be made without the preserved lemon, using lemon juice instead?